Directions
- 1Prepare the wonton filling by mixing all ingredients in a bowl.
- 2Mix the filling thoroughly and build up the texture by picking it up and throwing it into the bowl a few times.
- 3Add a teaspoon of filling to each wonton wrapper, wet the edges, and fold to create a triangle shape. Press to seal and set aside.
- 4Finely slice one shallot and ten cloves of garlic for the chilli crisp.
- 5Heat the oil, add shallots, fry until golden, and remove. Repeat with garlic and blanched peanuts, setting aside the crunchy ingredients.
- 6In the same oil, add ginger, garlic, star anise, cinnamon stick, coriander seed, and bay leaves. Infuse on medium heat for about 15 minutes, then strain and remove the aromatics.
- 7In a metal bowl, mix gochugaru, Sichuan peppercorn powder, chilli flakes, sugar, salt, MSG, and black vinegar.
- 8Heat the infused oil to 375°F. Carefully add it, ladle by ladle, to the seasonings, stirring continuously. Add the crunchy ingredients and store in a jar.
- 9Add wontons to simmering water and cook for 4-5 minutes.
- 10Place chilli crisp, black vinegar, and cooked wontons in a bowl. Top with more chilli oil, sesame seeds, and spring onions.
Ingredients
- 250 g pork mince
- 150 g king prawn
- 3 cloves garlic
- 1 knob ginger
- 2 tbsp leek
- 2 tbsp Chinese cabbage
- 2 minced spring onions
- 2 tbsp chives
- 1 tsp light soy
- 2 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp MSG
- 1 shallot
- 10 cloves garlic
- 500 ml neutral oil
- 1 cup blanched peanuts
- 1 knob ginger
- 3 cloves garlic
- 2 star anise
- 1 cinnamon stick
- 1 tbsp corriander seed
- 2 bay leaves
- 2 tbsp gochugaru
- 1 tsp sichuan peppercorn powder
- 1 tsp chilli flakes
- 1 tbsp sugar
- 1 tsp sea salt
- 1 tsp MSG
- 1 tbsp black vinegar
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
Equipment
knifecutting boardbowlgraterspoonwonton wrappersbaking sheetpaper towelssmall potstrainerchopsticks
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